I'm tired (I had 4 interviews today, one with the Washington Times!), so instead of writing, I'm going to give you a very funny video. It brings me back to my horror-filled days as an Express dressing room attendant where the fashion tyrants would tell us what color lipstick to wear and enforce thongs.
Beware, the video contains the *A* word that rhymes with ballast and means booty. So if you don't like this word, don't watch this video.
In other news, we received our second week of farm produce. So I made up a tasty rhubarb tart that is basically a cobbler topping used as a crust with a pie filling on top.
Rhubarb and Cherry Almond Tart
1/4 cup water
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon corn starch
Boil all together until thick, then mix in:
1 cup chopped rhubarb
6 chopped cherries
Then mix all these ingredients together:
2 tablespoons flour
2 tablespoons brown sugar
2 tablespoons rolled oats
2 tablespoons chopped almonds
1 tablespoon melted butter
Press into the bottoms of two mini tart pans. Top with the rhubarb cherry mixture. Bake 25 minutes at 350.